Our Sunday Slow Supper this week is 'Stew'. Since this was Shannon's week, I was hoping for a hearty beer stew... since she is a part of the GrapeHops Tours. Instead, Shannon suggested a Vegetable Stew.
Piggly Wiggly didn't have any banana squash, so I substituted butternut squash (and had to tell the girl at the checkout what that was) I could have driven to Whole Funds, but decided to make do.
Squash, Pepper, Chard, and Corn Stew
1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide
2 – 3 Tbs olive oil
1 tsp Greek oregano
1 green pepper, diced
1 red bell pepper, diced
1 Tbs flour
2 Tbs chile powder
½ tsp cumin
1 cup dry white wine
2 cup broth of choice
3 – 4 cup tomatoes, diced
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away
1 ½ cup frozen corn
¾ cup sour cream or yogurt to taste
Chopped cilantro and green onions for garnish
Very lightly sauté the onion, garlic and squash in oil in a dutch oven or heavy-bottomed soup pot, then add oregano, red and green peppers, flour, chile powder and cumin. Stir together and cook for a minute or two longer. Add wine, broth, and tomatoes, then cover and simmer for 30-45 minutes. Add chard and corn, then cook for a further 15-20 minutes. Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored. Just before serving, stir in sour cream or yogurt. Serve sprinkled with cilantro and green onions.
Squash, Pepper, Chard, and Corn Stew1 medium onion, diced
3 – 5 garlic cloves, chopped
¾ pound banana squash, peeled and cut into pieces about ½ inch wide
2 – 3 Tbs olive oil
1 tsp Greek oregano
1 green pepper, diced
1 red bell pepper, diced
1 Tbs flour
2 Tbs chile powder
½ tsp cumin
1 cup dry white wine
2 cup broth of choice
3 – 4 cup tomatoes, diced
½ bunch chard, blanched and cut into ribbons with the tougher stems cut away
1 ½ cup frozen corn
¾ cup sour cream or yogurt to taste
Chopped cilantro and green onions for garnish
Very lightly sauté the onion, garlic and squash in oil in a dutch oven or heavy-bottomed soup pot, then add oregano, red and green peppers, flour, chile powder and cumin. Stir together and cook for a minute or two longer. Add wine, broth, and tomatoes, then cover and simmer for 30-45 minutes. Add chard and corn, then cook for a further 15-20 minutes. Taste for seasoning. If stew is too liquid, pour off liquid into a small saucepan and boil down until reduced and richly flavored. Just before serving, stir in sour cream or yogurt. Serve sprinkled with cilantro and green onions.
I totally messed up and forgot the tomatoes. Then 'just before serving' I grabbed a spoon and started eating... What sour cream?
So my variation would be tomatoless, creamless vegetable stew~ and it couldn't have been better! The chili and cumin give a nice savory flavor to the vegetables, not spicy at all. Perfect for a chilly rainy night.
Y'all Enjoy!
Sandi
Sandi
5 comments:
My kinda stew...looks lovely. Thank you for visiting me! I will be back for more inspiration soon!
banana squash, eh? sounds interesting. i think this stew would be perfect as a sunday supper, with or with sour cream and tomatoes. :)
good looking stew wanna try it
No sour cream? your version was a much healthier one than mine. I did not skimp on the sour cream. :)
Of all of the recipes that the Slow Cooks have made, this is one of my very favorites.
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